Bebida fermentada de extrato hidrossolúvel de soja (Glycine Max L) sabor ameixa

Abstract

The present work aims to evaluate the development of a fermented beverage with water-soluble soy extract (Glycine max L) plum flavor, using lactic ferment (Lactobacillus acidophilus LA-5, Bifidobacterium BB12 and Streptococcus thermophilus), as an alternative to the use of beverages dairy. Three formulations were prepared varying the hydrocolloid (guar gum, gellan and CMC). pH, soluble solids, acidity, viable cell count and sensory evaluation (CATA, acceptance test and purchase intent) were evaluated. The pH value, titratable acidity, total soluble solids complied with current legislation. The inoculated viable cell count was lower than the inoculated values. According to the CATA result, it was possible to identify the descriptor terms for ideal fermented dairy drink and that the treatments were far from these because it is not a dairy drink but a vegan product. The global acceptance attribute ranged from and “liked a lot” to “liked slightly”. The results demonstrate that the formulations of fermented beverages with water-soluble soy extract (Glycine max L) plum flavor have marketing potential.